Extending Storage-life of Jujube Fruit by Herbal Plants Extracts

Abstract

Study on extending the shelf life of jujube fruit from herbal plant extracts. The experiment compose of 3*4 Factorial in Randomized Complete Block Design (Factorial in RCBD) +1 divide into 2 factors as follows: Factor A was extracts from 3 types of herbal plant extracts: a₁ = Turmeric, a₂ = Phlai, a₃ = Garlic, Factor B was the concentration of extracts, namely b₁ = 3%, b₂ = 5%, b₃ = 7% and b₄ = 9% compared with no coating. The results indicated that using 9% phlai extract was the most effective because of the highest average firmness of the fruit (27.42 kg/cm²), total soluble solids (8.60 ^oBrix), titratable acidity (0.33%) and shelf life (16 days), followed by using 9% turmeric extract had the same shelf life of 16 days, but the average of fruit firmness texture, total soluble solids and titratable acidity were next, while the other experimental groups had a shelf life statistically different and had the same value, which was only 12 days. Therefore, if you wanted to extend the shelf life of jujube fruit from herbal plant extracts, using 9% phlai extract was the most suitable.